Cheese and Pepper Soup

Every time we have a church fellowship supper, people ask me to bring this soup.  I don’t mind making it over and over – it’s so easy to prepare!  I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.

Cheese and Pepper Soup Recipe

Cheese and Pepper Soup

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 cup thinly sliced green onions

2 cups water

1 medium onion, chopped

¾ cup butter, cubed

1 cup plus 2 Tbsp. flour

4 cups milk

4 cups chicken broth

1 jar (15 oz.) process cheese sauce

1/8 tsp. cayenne pepper

Salt and pepper to taste

1 Tbsp. prepared mustard

 

Combine carrots, celery and green onion in water; cook until tender.  Set aside.

Sauté onion in butter until limp; stir in the flour and blend well.  Do not brown.   Combine milk and broth; bring to boil.  Whisk in onion/flour mixture.  Add cheese, cayenne, salt and pepper if desired, and mustard.  Slowly stir in vegetables and water they were cooked in.  Bring just to a boil; serve immediately.  Add cayenne gradually to taste.        12 servings

 

(Recipe for Cheese and Pepper Soup came from tasteofhome.com)